Deep Dive: Page 5
Industry insights from our journalists
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Photo illustration by Michelle Rock/Grocery Dive; photographs via Getty Images
From food halls to ghost kitchens, collaboration is on the menu for grocers and restaurants
While both can siphon dollars from the other, the right partnerships could boost operational efficiencies, drive brand awareness and elevate food offerings.
Jeff Wells • Nov. 21, 2019 -
Photo illustration by Michelle Rock/Grocery Dive; photographs via Getty Images
Restaurants are creeping into grab-and-go. Should grocers worry?
Grocers have traditionally owned the space, but fast casuals and QSRs, from Panera to Starbucks, are edging in as customer demand for convenience drives growth.
Krishna Thakker and Jessica Dumont • Nov. 20, 2019 -
Photo illustration by Michelle Rock/Restaurant Dive; photographs via Getty Images
Delivery from aisle 5: How grocers are threatening restaurants' off-premise business
Grocery and convenience stores are delivering meals via third-party platforms, but may not have the right expertise and menus in place to compete with restaurants — yet.
Julie Littman • Nov. 19, 2019 -
The ins and outs of simpler brand identities
Dunkin', Starbucks and KFC have streamlined their logos, but delivering a short and simple brand identity isn't without risks.
Dianna Christe • Nov. 14, 2019 -
A new kind of ghost restaurant is brewing
Uber Eats and Grubhub have leveraged Rachael Ray and Bon Appetit's star power to grow their virtual kitchen footprints. But will these concepts last beyond 15 minute of fame?
Alicia Kelso • Oct. 31, 2019 -
Grubhub revisits non-partnered listings as rivals erode its market share
More restaurants could find themselves offering delivery whether they want to or not with Grubhub's latest strategy to grow listings, a move analysts say was forced by DoorDash's dominance.
Julie Littman • Oct. 31, 2019 -
Yuijin Kim, Industry Dive
Passport to success: How restaurants can make international expansion work
From Popeyes to Wendy's, U.S. QSRs are crowding foreign markets in places like China and the Middle East. Check out our interactive maps to see how many stores they've planted overseas and learn about the strategies needed to expand abroad.
Julie Littman • Oct. 21, 2019 -
Kendall Davis, Industry Dive
AI could define the future of restaurants. What happens when it fails?
Twenty-five percent of companies report up to a 50% failure rate for their AI projects, according to an IDC survey, a phenomenon that poses privacy threats for diners and reputational risks for restaurants.
Alicia Kelso • Oct. 9, 2019 -
Delivery profit is elusive. Are hybrid models the answer?
Restaurant execs are challenging the idea that standard third-party partnerships are key to survival in today’s market, but even non-traditional off-premise systems come with obstacles.
Emma Liem Beckett • Oct. 2, 2019 -
Saladworks
Football and franchising: What former NFL players can teach restaurateurs
Running a successful restaurant requires a playbook. Here are the strategies retired professional athletes are using to score big in the industry.
Julie Littman • Oct. 1, 2019 -
How 5 Bay Area restaurateurs are surviving rising operating costs
Real estate pressures and a chef shortage are forcing restaurants to find creative solutions — like covering workers' Uber rides and having chefs serve diners — to protect their bottom lines and retain talent.
Rosie Bradbury • Sept. 3, 2019 -
Choice Market
Bowled over: Grocers embrace latest foodservice trend
As more Americans enjoy food bowls, retailers are challenging restaurants with their diverse offerings, including delivery, local sourcing and customization.
Jessica Dumont • July 16, 2019 -
The year of 'woke-washing': How tone-deaf activism risks eroding brands
Experts warn an uptick in socially and politically aware advertising can read more as chasing headlines than meeting real consumer demands, and it could degrade trust in the industry.
Peter Adams • July 8, 2019 -
Welcome to the drive-thru, AI will take your order
McDonald's and Sonic Drive-In are among the fast food chains testing out voice-automation and AI as part of an industrywide push to modernize.
Julie Littman • July 8, 2019 -
Meal kits could offer untapped revenue stream for restaurants
This off-premise segment could help restaurants offer a new option to diners alongside delivery and takeout, but very few operators have jumped into the ready-to-cook segment.
Julie Littman • June 27, 2019 -
Maintaining mouthfeel: The challenge of preserving food texture on the shelf and during delivery
Manufacturers, ingredient suppliers, restaurants and packaging designers are all working together to make sure the consumer gets items that feel freshly made — wherever they are.
Alicia Kelso • June 25, 2019 -
Blockchain, 5G could transform restaurants. Are they ready?
These solutions will dramatically impact the industry’s ability to trace and monitor products and automate processes, but many operators are behind in current tech adoption.
Julie Littman • June 6, 2019 -
Kate Tornone, HR Dive
Tacos and turnover: How one Philly restaurant bolsters retention
From 401(k) matches to creatively challenging assignments, Mission Taqueria is defying the restaurant industry's "churn and burn" mentality.
Kate Tornone • June 3, 2019 -
National Restaurant Association Show 2019
5 high-tech innovations at the NRA Show
The future is here. From robotic food runners to kiosks that let you pay with your face, the annual event was a parade of gadgets, gizmos and tech-heavy products that could streamline operations.
Emma Liem Beckett, Thai Phi Le and Julie Littman • May 29, 2019 -
Data is important, but insights drive restaurant growth
To remain competitive in a digital market, operators must walk the tightrope of processing as much diner data as possible without ceding control to third parties or alienating customers.
Emma Liem Beckett • May 29, 2019 -
Convenience stores transforming into 'restaurants-to-go'
What's the future of dining? At the NRA Show, many people — from analysts to Wawa's CEO — saw c-stores as a clear player in the segment, siphoning dollars from traditional eateries.
Thai Phi Le • May 22, 2019 -
Impossible Foods
Impossible shortage burning restaurants that put it on the map
Independents are accusing the company of overpromising production capacity and hanging them out to dry following major corporate partnerships. Will $300 million in new funding be enough to restore both supply and its reputation?
Emma Liem Beckett • May 13, 2019 -
It's not just McDonald's — restaurant CIOs are hungry for tech
"It's hard to look cool if you've got a pager that was from the 1980s still in use," said the founder of Aaron Allen & Associates.
Samantha Schwartz • April 11, 2019 -
Christopher Doering/Restaurant Dive
Restaurant brands bring recognition, familiarity and innovation to Big Food's menu
Restaurants like P.F. Chang's and California Pizza Kitchen have increasingly licensed items in grocery stores to help boost overall revenue, but food delivery could make these products less lucrative.
Christopher Doering • April 8, 2019 -
Auntie Anne's
Crashing the C-suite ceiling: How female restaurant leaders are pushing for more diversity
Even though more women work in the restaurant industry than men, fewer are at the executive level. Brands like Auntie Anne's, Red Lobster, Starbucks and McDonald's hope to change that.
Julie Littman • April 1, 2019
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